Yellow curry paste recipe
- Cuisine: Thai
Traditionally richer and creamier than other Thai curries, due to the addition of coconut cream as well as coconut milk, this curry gets its yellow colour from the addition of turmeric powder and shrimp paste. Owner of a Sydney-based Thai home cooking class and catering business Athita Tesamarth shares her recipe below.
Ingredients½ tsp cumin seeds
1 tsp coriander seeds
7 long dried chillies, roughly sliced
5 hot dried chillies
2 tbsp lemongrass, sliced
2 tbsp brown shallot, sliced
3 tbsp garlic, sliced
1 ½ tsp fresh ginger, sliced
1 tsp galangal, sliced
1 tsp cooking salt
1 tsp shrimp paste
1 ½ tsp curry powder
½ tsp turmeric powder
PreparationPrepare a frypan over low heat. Add the cumin seeds and coriander seeds for few minutes until fragrant. Remove from the pan and set aside.
In the same frypan, add the chillies, lemongrass, brown shallot, garlic, ginger and galangal for 5 minutes or until light brown. Remove from the pan.
Prepare a mortar and pestle. Add the cumin seeds and coriander seeds, and grind until a powder forms.
Add the roasted chilli, lemongrass, brown shallot, garlic, ginger and galangal, and pound until a smooth paste forms.
Add the salt, shrimp paste, curry powder and turmeric powder, and mix well.
Note: If using a blender, add 2-3 tablespoons vegetable oil and all the ingredients. Process until a smooth paste forms.
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